Nutritional Quality Of Products Research Articles

Transcriptome-guided breeding for Paspalum notatum: producing apomictic hybrids with enhanced omega-3 content

Key messageTranscriptomics- and FAME-GC-MS-assisted apomixis breeding generated Paspalum notatum hybrids with clonal reproduction and increased α-linolenic acid content, offering the potential to enhance livestock product's nutritional quality and reduce methane emissions A low omega-6:omega-3 fatty acid ratio is considered an indicator of the nutritional impact of milk fat on human health. In ruminants, major long-chain fatty acids, such as linoleic acid (18:2, omega-6) and α-linolenic acid (18:3, omega-3), originate from dietary sources and reach the milk via the bloodstream. Since forages are the primary source of long-chain fatty acids for such animals, they are potential targets for improving milk lipid composition. Moreover, a high 18:3 content in their diet is associated with reduced methane emissions during grazing. This work aimed to develop genotypes of the forage grass Paspalum notatum with high leaf 18:3 content and the ability for clonal reproduction via seeds (apomixis). We assembled diploid and polyploid Paspalum notatum leaf transcriptomes and recovered sequences of two metabolism genes associated with the establishment of lipid profiles, namely SUGAR-DEPENDENT 1 (SDP1) and PEROXISOMAL ABC TRANSPORTER 1 (PXA1). Primers were designed to amplify all expressed paralogs in leaves. qPCR was used to analyse SDP1 and PXA1 expression in seven divergent genotypes. Reduced levels of SDP1 and PXA1 were found in the polyploid sexual genotype Q4188. Fatty acid methyl esters/gas chromatography/mass spectrometry (FAME/GC/MS) assays confirmed an increased percentage of 18:3 in this genotype. Crosses between Q4188 and the obligate apomictic pollen donor Q4117 resulted in two apomictic F1 hybrids (JS9 and JS71) with reduced SDP1 and PXA1 levels, increased 18:3 content, and clonal maternal reproduction. These materials could enhance milk and meat quality while reducing greenhouse gas emissions during grazing.

Are all-encompassing better than one-trait sustainable labels? The influence of Eco-Score and organic labels on food perception and willingness to pay

Front-of-Package (FOP) labels have been used to inform consumers about the nutritional quality, specific attributes, and, more recently, the sustainability impact of food products. For nutritional labels, there is evidence that all-encompassing labels providing a summary score of a product's nutritional quality are effective in influencing consumer behavior, however less is known about the impact of sustainable labels. This research compares an all-encompassing sustainable label summarizing several sustainable product's features into one score, to a one-trait sustainable label focusing on one sustainable attribute. Two controlled online experiments compare an all-encompassing label (i.e., Eco-Score) to a one-trait label (i.e., organic label) and test how their presence influences consumers' willingness to pay. Study 1 (N = 290) shows that a positive all-encompassing sustainable label (Eco-Score B) does not result in a greater willingness to pay for a box of cereal when compared to no label, and to a one-trait sustainable label (organic), even though the Eco-Score incorporates the product's organic attribute in its assessment. Study 2 (N = 577) shows that consumers were willing to pay less for a product featuring an all-encompassing positive Eco-Score label, compared to the same product with an organic label. It also tests a mechanism behind this effect related to the perceived benefits evoked by the label: while the Eco-Score is perceived as only providing environmental benefits, the organic label also provides more concrete health benefits (i.e., it is good for one's health). Implications for public policy are discussed.

Optimising seafood nutritional value and environmental sustainability in aquaculture through a novel integrated modelling tool applicable to IMTA and monoculture

Aquaculture policies that decrease the reliance on wild-caught fish and promote integrated multi-trophic aquaculture (IMTA) both aim to lessen the environmental footprint but often overlook economic-environmental trade-offs and neglect social, health, and broad-scale sustainability considerations. Here we present a new bio-physical model (FYNE) that bridges some of these gaps, by linking farm operational choices, such as feed choices and farm siting, with the nutritional value of the farm-gate seafood products and the resulting environmental eutrophication footprint at the farm level. The FYNE model operates both in conditions of monoculture or of IMTA production, and estimates feed composition effects on growth and omega-3 fatty acid content of Atlantic salmon (Salmo salar) and blue mussel (Mytilus edulis), and nitrogen and carbon concentrations, the latter being a measure of the environmental eutrophication footprint of the farm. The model here developed integrates for the first time (i) an ecosystem model of an IMTA and (ii) a fatty acid dynamics model, with new models for salmon feed digestibility and mussel ingestion. The outputs span (i) production analysis for simulation of biomass; (ii) farm mass-balance analysis on deposition analysis and environmental eutrophication footprint; and (iii) product nutritional quality, in terms of fatty acid content. An application of the model to an IMTA farm in Scotland (UK) demonstrates how fatty acid and environmental changes can be modelled in tandem and could be used to support the industry to optimize the nutritional value of cultured species and manage aquatic environmental eutrophication footprint at farm level, informing feed and siting decisions. The model effectively predicts changes in omega-3 fatty acids, particularly DHA and EPA, in response to variations in feed composition. Notably, our results confirm that salmon waste has limited influence on mussel growth due to the spatial separation within the IMTA system, which emphasizes the need for strategic siting to enhance system productivity through effective waste recycling. Additionally, results show that while increasing fishmeal in diets enhances environmental outcomes, it reduces levels of critical fatty acids like DHA and EPA, underscoring the need for balanced feed formulations. The method developed in this study described a novel integrated model (FYNE) that extend previous modelling work by incorporating the influence of farmed species feed composition on fatty acid dynamics as well as the farming environmental factors.

Consumption of ultra-processed foods and relationship with sodium and potassium excretion: a cross-sectional study

Introduction: Higher consumption of ultra-processed foods (UPF) had been associated with higher risk of non-communicable diseases (NCD) and NCD-promoting nutrient profile such as high sodium content and low potassium content. The objective of the study was to evaluate the level of food processing according to the NOVA classification and its relationship with sodium and potassium intake estimated by 24-hour urinary excretion. Methods: This is a cross-sectional study. Data collection included 107 workers from a public university (51.4% female; mean age 47 years) participating in an iMC Salt clinical trial). A 24-hour urinary collection was used to estimate sodium and potassium intake, validated by the creatinine coefficient. The corresponding 24-hour dietary recall was used to assess food intake and foods were categorized using the NOVA classification according to the degree and purpose of processing, into four groups. Nutri-score was also used to categorize UPF and provide more information about the nutritional quality of products. Results: The largest energy contribution came from the group of unprocessed or minimally processed foods (51.6%), followed by UPF (24%), processed foods (21.8%) and processed culinary ingredients (2.6%). Individuals with the lowest caloric contribution of the consumption of UPF had higher average values of potassium (K) intake (1438 vs 1136 mg/1000kcal; p=0.007), as individuals with the highest weight contribution of the consumption of unprocessed or minimally processed foods (1434 vs 1109 mg/1000kcal; p=0.010). For sodium (Na) intake no significant results were found between individuals with the lowest and the highest consumption of each NOVA group. Conclusions: Higher consumption of fresh or minimally processed foods and lower UPF intake were associated with higher K intake values. On the other hand, higher UPF intake was not associated with higher Na intake values. Funding: This work was supported by Fundação para a Ciência e Tecnologia by Grant POCI-01-0145-FEDER-029269) and by the European Regional Development Fund (ERDF) through NORTE 2020 (Northern Regional Operational Program 2014/2020) - NORTE-01-0145-FEDER-072687.

The Meat of the Matter: Plant-Based Meat Analogue versus Traditional Meat Product Nutritional Quality

The Meat of the Matter: Plant-Based Meat Analogue versus Traditional Meat Product Nutritional Quality

The combined effect of front-of-package labels and influencer recommendations on food choice decisions

Many governments have adopted front-of-pack nutrition labels (FOP labels) that give advice about how healthy a product is. An increasing number of digital food influencers are also informing consumers about the nutritional quality of products and promoting healthy consumption. In this context, the current study analyzes how both sources of information come together to affect purchase intention. Drawing on congruence theory, we propose that the influencer's recommendation reinforces the effect of the FOP label when there is congruence between the two; however, consumers clearly prefer to follow the recommendation of the influencer over the FOP label when the information sources are non-congruent. We develop a between-subjects experimental design in which the level of congruence between the two information sources is manipulated. The effect of the influencer on purchase intention is mediated by the credibility of the FOP label. A second study confirms the superiority of the influencer effect observed in the first study.

The Role of Blue and Red Light in the Orchestration of Secondary Metabolites, Nutrient Transport and Plant Quality.

Light is a fundamental environmental parameter for plant growth and development because it provides an energy source for carbon fixation during photosynthesis and regulates many other physiological processes through its signaling. In indoor horticultural cultivation systems, sole-source light-emitting diodes (LEDs) have shown great potential for optimizing growth and producing high-quality products. Light is also a regulator of flowering, acting on phytochromes and inducing or inhibiting photoperiodic plants. Plants respond to light quality through several light receptors that can absorb light at different wavelengths. This review summarizes recent progress in our understanding of the role of blue and red light in the modulation of important plant quality traits, nutrient absorption and assimilation, as well as secondary metabolites, and includes the dynamic signaling networks that are orchestrated by blue and red wavelengths with a focus on transcriptional and metabolic reprogramming, plant productivity, and the nutritional quality of products. Moreover, it highlights future lines of research that should increase our knowledge to develop tailored light recipes to shape the plant characteristics and the nutritional and nutraceutical value of horticultural products.

SOYBEAN (GLYCINE MAX) AS AN ECONOMIC AND ECOLOGICAL OBJECT OF INTRODUCTION TO THE NORTHWESTERN REGION OF RUSSIA

Background: The advancement of soybeans to the northern regions is associated with the need to increase the production of plant feed protein. Aim: to improve the soil through biological nitrogen fixation done during the cultivation of soybeans. Methods: The study was conducted in the Kostroma region from 2007-2017. The objects of the study were: the crop soybean varieties Mageva, Svapa, Lancet, Light, Kasatka, and specific microorganisms used to activate the process of nitrogen fixation. Various methods of setting laboratory, field, and production experiments were applied in compliance with the requirements of collecting and processing the obtained data. Laboratory experiments on artificial inoculation of soybean seeds with nitrogen-fixing microflora were carried out according to the method of G. S. Posypanov. Setting, plotting, conducting field and production experiments, and processing of the collected experimental data was carried out according to the generally accepted methods in the Russian Federation by B. A. Dospekhov and V. E. Eshchenko. Results and Discussion: The possibility of obtaining soybean mature seed material up to 1.8-2.0 t/ha, with gross protein yield up to 800 kg/ha, was established. Inoculation of soybean seeds with breeding strains of bacteria increases their yield by 14-30%, while 80-90% of environmentally friendly biological nitrogen was accumulated in the seed mass, increasing the fodder and nutritional quality of products. A local culture (from Russia) of nitrogen-fixing bacteria (K-2) was successfully used. The symbiotic effect leads to the assimilation of atmospheric nitrogen, which is spent both for crop formation and for replenishment of soil reserves of this most important chemical element. Such nitrogen is ecologically clean and is considered as "biological nitrogen" (BN). The supply of biological nitrogen in the soil-plant system (60-70 kg/ha) was calculated. These values do not fully compensate for nitrogen removal with the soybean crop but allow us to reduce the use of more expensive and less environmentally safe mineral fertilizers. Conclusions: The economic costs of producing equivalent feed protein decreased twofold compared to growing traditional crops such as oats and barley. For the first time, specific results on the feasibility of introducing the studied soybean varieties into the Kostroma region of the Russian Federation have been established.

Effect of feed and process variables on nutritional quality of maize-millet based soy fortified extruded product using response surface methodology

Composite flour comprising of maize, finger millet, defatted soy and elephant foot yam in the ratio of 40:30:20:10 was utilized for the development of an extruded product. The experiment was conducted to study the effects of process variables, namely barrel temperature: 100–150 °C, screw speed: 110–350 rpm and feed moisture: 12–20% (wb) on the nutritional quality of product by using Response Surface Methodology (RSM). The nutritional qualities like moisture content, carbohydrate content and protein content were affected significantly by barrel temperature, screw speed and feed moisture content, but fat and crude fiber content did not indicate any appreciable variation with process variables. The nutritional values of extruded products were found to be vary from 6.14 to 9.78% product moisture, 13.96–16.81% protein, 0.49–1.07% fat, 64.99–72.98% carbohydrate, and 2.48–3.36% fiber content.

The relationship between voluntary product (re) formulation commitments and changes in the nutritional quality of products offered by the top packaged food and beverage companies in Canada from 2013 to 2017

BackgroundFood companies shape Canada’s food supply through voluntary actions and commitments concerning product (re)formulation; however, the extent that these initiatives translate into actual improvements in nutritional quality is unclear. This study examined changes in the nutritional quality of products offered by the top 22 packaged food and beverage companies in Canada from 2013 to 2017, in relation to the strength of their product (re) formulation actions and commitments.MethodsThe Food Company Reformulation (FCR) scoring tool was used to quantify the strength of companies’ reported recent actions and commitments to reduce energy and nutrients of concern in their products, with higher scores signifying stronger voluntary actions/commitments. Nutritional information for products was sourced from the University of Toronto FLIP 2013 (n = 6490) and 2017 (n = 8277) databases (n = 4074 matched products). Changes in product healthfulness were assessed using the Health Star Rating (HSR) system (with higher HSRs denoting healthier products) and calories, sodium, saturated fat, trans fat, and total and free sugar levels per 100 g/mL. Generalized estimating equations examined changes in nutritional quality in relation to FCR scores.ResultsOverall, mean HSRs increased significantly for 5 companies’ product portfolios and were reduced in 1 company’s product portfolio. There were significant reductions in calories, sodium, saturated fat in 2 companies’ portfolios and increases in 4, 3, and 8 companies’ portfolios, respectively. Trans fats increased significantly in 2 companies’ portfolios. Total and free sugars decreased significantly in 4 and 5 companies’ portfolios, respectively, and increased in 1 company’s portfolio. There was little change in the healthfulness of matched products. Higher FCR scores were not associated with greater increases in HSRs, or reductions in calories or nutrient amounts. FCR scores were negatively associated with HSRs and positively associated with total and free sugars. No relationship was observed between FCR scores and calories, sodium, saturated fat or trans fat.ConclusionsReporting stronger voluntary product (re) formulation actions and commitments was not associated with greater improvements in the healthfulness of products offered by Canada’s leading packaged food and beverage companies from 2013 to 2017, suggesting a need for stronger industry initiatives or mandatory government interventions to improve the healthfulness of the food supply.

Bebida com potencial probiótico à base de extrato hidrossolúvel de castanha de caju

ABSTRACT: The research elaborat a drink based on a water-soluble cashew nut extract (WCNE), fermented with the probiotic strain Lactobacillus paracasei ATCC 334. The formulations were defined by factorial design 22, with the independent variables: concentration of Lb. paracasei (1%, 1.5%, and 2%) and cashew nuts (100 g, 200 g, and 300 g), and the dependent variables: Composition (Moisture, Lipids, Proteins, Ashes and Carbohydrates) and Sensory Analysis (acceptance and ordination tests). The Lb. paracasei concentration in the WCNE registered between 7.72 log CFU g-1 to 8.27 log CFU g-1 for 6 hours of fermentation. According to the FDA, these values indicated a probiotic potential to the formulations (above 6 log CFU g-1). The concentration of cashew nuts (CNC) had a significant influence (P < 0.05) on all physical-chemical parameters and sensory attributes of the fermented WCNE, demonstrating itself as a determining factor for the product nutritional quality. The concentration of Lb. paracasei affected significantly (P < 0.05) the reduction of humidity and the increase of lipids and ash contents. The drinks F3 (300g CNC, 1% Lb. paracasei) and F4 (300g CNC, 2% Lb. paracasei) obtained the highest scores in the acceptance test and in the attributes of aroma, flavor, and overall impression. The study indicated that, in addition to good sensory acceptance, fermented WCNE can provide a concentration of probiotics above 7 log CFU g-1, thus being a promising alternative to meet the daily demand of probiotics for people who are restricted to dairy products.

Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?

Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products. We examined the presence of marketing claims regarding nutrient content, health and nature in ready-to-eat (RTE) cereal packages in relation to the products' nutritional quality.Methods: A cross-sectional content analysis was conducted on 178 RTE cereal packages available in the six largest supermarket chains in four Colombian cities from August to November 2018. The nutritional quality of products was assessed through the nutrient profile model established by the Chilean Law of Food Labeling and Advertising law.Results: All products sampled exceeded the regulation threshold for at least one nutrient of concern (e.g., high-in calories and/or sugar). The majority (66.3%) of packages had claims related to nature, 57.3% had nutrient-content claims, and 15.7% had health benefit or risk avoidance claims. Most products with nature, nutrient-content, and health claims were high in energy (99.2, 98.0, and 92.9%, respectively) and sugar (88.1, 87.3, and 92.9%, respectively).Conclusion: RTE cereal products offered in major Colombian supermarket chains are heavily marketed using nutrition- and nature-related claims. Nearly all products with claims are high in energy and sugar, despite the messages conveyed by the claims to consumers. Results support the implementation of mandatory regulations restricting claims on food and beverage products high in nutrients of concern.

The utilization of oat for the production of wholegrain foods: Processing technology and products

AbstractGlobally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

Ability of Nutri-Score to discriminate the nutritional quality of prepacked foods in Slovenia

Abstract European Commission recognised the benefits of front-of-package labelling (FOPL) with the proposal for a harmonised FOPL, which should be implemented by the end of 2022. Many European scientists support the implementation of Nutri-Score, a 5-colour nutrition labelling scheme. However, Nutri-Score is currently implemented mainly in Western Europe, and data for Central Europe are limited. This study aimed to evaluate the ability of Nutri-Score to discriminate the nutritional quality of prepacked products from the Slovenian food supply, and to compare results of nutrient profiling with national dietary recommendations, based on previously implemented WHO profile. Analyses was done using the Composition and Labelling Information System (CLAS), which contains labelling information on prepacked foods in Slovenia. We investigated the distribution of products across five Nutri-Score categories and investigated the agreement between Nutri-Score and nationally adapted WHO Europe profile. Results show that Nutri-Score has a high ability to discriminate food products based on their composition. Food categories that are more desirable in our diet (e.g., fruits, vegetables) have a better Nutri-Score when compared with less desirable categories such as sweets and animal fats. This ability was also shown within each subcategory. Nutri-Score overall showed a moderate agreement with the WHO Europe profile (0.57). The agreement was almost perfect for Cereals and cereal products, and lower for Edible oils and emulsions. Our results showed that the Nutri-Score is a relevant tool to discriminate the nutritional quality of products across different food groups and is in most cases consistent with national recommendations. This study gives additional information about Nutri-Score and can support policymakers in making evidence-based decisions about the implementation of harmonised FOPL in Europe. Key messages Results show that the Nutri-Score is a relevant tool to discriminate the nutritional quality of products across different food groups. Nutri-Score is in most cases consistent with Slovenian nutritional recommendations.

Onion bread with barbados gooseberry leaf flour / Pão de cebola com farinha de folhas de ora-pro-nóbis

The Barbados Gooseberry (Pereskia aculeata Miller) is an unconventional vegetable with edible leaves and high nutritional value. The research was carried out aiming to develop onion breads with partial substitution of wheat flour for dehydrated leaf flour of Barbados Gooseberry with percentages of 0% (standard), 2.5% and 5%, in order to experimentally determine the viability of the processing, sensory acceptance and chemical analysis. Moisture, ash, protein, lipids, crude fiber, carbohydrates and caloric value were determined. For the acceptance test, a nine-point hedonic scale with thirty-eight non trained consumers was conducted. All data were subjected to variance analysis, followed by Tukey’s test. There was no significant difference among formulations, regarding lipid and moisture content. Breads with 2.5% and 5% Barbados Gooseberry had increased protein, crude fiber and ash, and reduced carbohydrate content and caloric value compared to bread without it. By the analysis of sensory acceptance, there was no difference between the formulations for the tested attributes. The products were considered accepted by the tasters (acceptability index > 70%). The chemical and sensory tests showed promising and satisfactory results in the replacement of wheat flour with Barbados Gooseberry leaf flour, promoting improvements in the product's nutritional quality and acceptability.

Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties

The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties. Practical applications Chicken patty exhibits industrial and economic importance, which is mainly affected by the raw material quality and composition. Patties containing less than 20 g/100 g fat content usually exhibit rubbery texture therefore, higher fat content is necessary to prepare patty without affecting its quality, however product with high fat content may exerts harmful effect on the human health such as obesity and high blood cholesterol levels. Citrus albedo is main by-product of citrus industry which has great potential to be used as fat replacer in meat products along with various antioxidant, medicinal and functional properties. Incorporation of lemon albedo as fat replacer may enhance product's nutritional quality as well as functional properties.

An Assessment of Three Carbohydrate Metrics of Nutritional Quality for Packaged Foods and Beverages in Australia and Southeast Asia.

Carbohydrate quality is an aetiological factor of diet-related disease. Indices of carbohydrate quality featuring various ratios of carbohydrates-to-dietary fibre-to-sugar have been associated with improved product and/or diet quality in westernised countries. Carbohydrate intake is especially high in Asia Pacific. Thus, this study evaluated the ability of such carbohydrate metrics to discriminate the nutritional quality of carbohydrate-rich packaged foods and beverages in Australia, Malaysia, Singapore, Thailand and the Philippines, with an additional focus on beverages. This evaluation was conducted by comparing product nutritional composition and assessing products against three national nutrient profiling models. Results showed that Australia had the highest proportion of products meeting all metrics, compared to the Southeast Asian countries. Beverages had a low adherence to all metrics compared to solid foods. Across the five countries, both processed food and beverages meeting the metrics generally contained higher dietary fibre, protein, and certain vitamins and minerals whilst having lower energy, total sugars, free sugars, trans fat and cholesterol content compared to products not meeting the metrics. The metrics were also aligned with national nutrient profiling models to identify nutritious products. In conclusion, these metrics allowed us to discriminate product nutritional quality in the countries assessed and are applicable to beverages.

Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets

Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (α and γ), astaxanthin and coenzyme Q10 (CoQ10) levels, as well as markers for oxidative status [peroxide value (PV), thiobarbituric acid reactive substances (TBARS), percentage of oxidized CoQ10 on total CoQ10 amount] were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TBARS level in raw sample (0.93 ± 0.16 μmol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 ± 0.10 to 0.69 ± 0.17 μmol/g. Moreover, all oven treatments preserved ω3 PUFA and tocopherol fractions and led to a significant increase of CoQ10 availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ10 oxidative status in fillets.

Nutrition Profile of Products with Cartoon Animations on the Packaging: A UK Cross-Sectional Survey of Foods and Drinks.

Background: Marketing, including the use of cartoon animations on packaging, has been shown to influence the food children choose to eat. This paper aims to determine the nutritional quality of UK food and drink products featuring child-friendly characters on pack. Methods: A comprehensive cross-sectional survey of food and drink with packaging appealing to children available in the UK. Products were classified high in fat, salt and/or sugar (HFSS) according to the UK nutrient profiling model and guidance for front of pack nutrition labelling. Logistic regression was used to determine whether there was a significant relationship between nutritional quality of products, and animation type. Results: Over half (51%) of 532 products with animations on packaging were classified as HFSS. Food products featuring unlicensed characters were significantly more likely to be deemed HFSS than those with licensed characters, according to both the nutrient profiling model (odds ratio (OR) 2.1, 95% CI: 1.3 to 3.4) and front of pack nutrition labelling system (OR 2.3, 95% confidence interval CI: 1.4 to 3.7). Conclusions: The use of cartoon characters on HFSS products is widespread. Policies to restrict the use of such marketing tactics should be considered to prevent children being targeted with unhealthy foods and drinks.

Adiposité et génétique chez le porc : état des lieux et nouveaux enjeux pour la qualité des produits

L’adiposité des carcasses des porcs abattus en France s’est réduite en moyenne de 45 % entre 1977 et 2016. La production d’animaux de plus en plus maigres a été initiée dans les années 1950-1960 avec la mise en place des grilles de classement commercial des carcasses et de paiement différencié en fonction de leur teneur en tissus maigres, au détriment des tissus gras. Cette évolution a conduit à une standardisation de la production, entraînant des difficultés pour répondre à la demande qualitative de certains segments de marché. Toutefois, le gras connait actuellement un regain d’intérêt au sein de la filière porcine française. Les tissus gras présentent en effet de nombreux atouts, tant pour l’aptitude à la transformation en produits de charcuterie et salaison que pour les qualités sensorielles et nutritionnelles des produits. Cette synthèse fait le point sur les évolutions de l’amélioration génétique du porc en France en lien avec l’adiposité et la qualité des produits. Après un rappel des caractéristiques des tissus gras et leur intérêt pour les qualités des viandes et produits du porc, les facteurs de variation de l’adiposité et les caractères de quantité de gras pris en compte dans les programmes d’amélioration génétique sont présentés. Un état des lieux de la variabilité génétique de l’adiposité qui demeure au sein des populations porcines françaises (races sélectionnées et races locales) est dressé. Ce bilan permettra de définir les futures stratégies de sélection, afin de mieux répondre aux diverses attentes des industriels et des consommateurs.